Food & Cooking Recipes Dessert & Treats Recipes Pastry Cream for Souffle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 1 cup A good pastry cream is key to the success of your souffles. Ingredients 3 large egg yolks ¼ cup granulated sugar 2 tablespoons all-purpose flour 1 cup milk 1 vanilla bean, split in half lengthwise Directions Have ready an ice bath. In a medium bowl, whisk egg yolks with 2 tablespoons sugar and flour until light and pale; set aside. Place milk and remaining 2 tablespoons sugar in a medium saucepan. Scrape in vanilla seeds; add pod. Bring mixture to a boil. Pour approximately half of just-boiling mixture over reserved egg mixture; whisk to combine. Pour the milk-egg mixture back into the saucepan. Return to a boil, whisking constantly. Cook 2 to 3 minutes. Pour pastry cream into a medium bowl, and remove vanilla pod. Set bowl over ice bath until chilled. Lay plastic wrap directly on surface of pastry cream, preventing a skin from forming. Refrigerate until ready to make souffle. Rate it Print